EFFICACY OF ELECTROLYZED OXIDIZING (EO) WATER AND CHLORINATED WATER FOR INACTIVATION OF ESCHERICHIA COLI O157:H7 ON STRAWBERRIES AND BROCCOLI

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Title
EFFICACY OF ELECTROLYZED OXIDIZING (EO) WATER AND CHLORINATED WATER FOR INACTIVATION OF ESCHERICHIA COLI O157:H7 ON STRAWBERRIES AND BROCCOLI
Authors
Keywords
-
Journal
JOURNAL OF FOOD QUALITY
Volume 33, Issue 5, Pages 559-577
Publisher
Wiley
Online
2010-10-08
DOI
10.1111/j.1745-4557.2010.00344.x

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